Cherry Chicken

Source: Mom

2 to 2 1/2 pound broiler-fryer chicken, cut up
2 to 3 tablespoons cooking oil
1 21 ounce can cherry pie filling
1/2 cup dry white wine
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
salt and pepper

In skillet, brown chicken in hot oil 10 minutes on each side. Season with a little salt and pepper. Drain off excess oil. Combine pie filling, wine, orange juice, brown sugar, salt and spices. Pour over browned
chicken. Cover and simmer 20 to 25 minutes or till chicken is tender. Thicken sauce with cornstarch and water.